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potato gnocchi recipe with prosciutto and kale

Potato Gnocchi Recipe with Prosciutto and Kale

Easy one skillet potato gnocchi  with fresh vegetables and homemade tomato sauce. Simple ingredients, you can find right from your pantry. 
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Course: Main Course
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Calories: 227kcal
Author: Rika Livingston


  • 1 pound gnocchi fresh or frozen
  • 1 tablespoon olive oil to stir fry the gnocchi
  • 1 teaspoon olive oil
  • 4 slices prosciutto (use more according to your liking) natural, no nitrate
  • 1 medium sweet onion chopped
  • 4 cloves garlic minced
  • 1 can (15 oz) crushed tomatoes
  • 1 teaspoon Italian Seasoning
  • 1 cup chicken stock
  • 2 cups kale/chard
  • 1/2 cup mozzarella cheese low fat
  • 1/4 cup parmesan cheese
  • salt and black pepper to taste


  • Heat 1 tablespoon of oil in a large skillet over medium heat. Add gnocchi, cook and keep stirring until brown for about 5 minutes. Set aside
  • Heat 1 teaspoon oil in the skillet and cook the prosciutto for about 2 minutes
  • Add onion and cook for about 2 minutes 
  • Stir in garlic and cook for a quick 30 seconds, then add fresh kale and cook for another 1 minute. 
  • Stir in the crushed tomatoes, Italian seasoning and broth, then bring to a simmer until the sauce thickens
  • Stir in gnocchi and sprinkle with mozzarella and parmesan cheese. 
  • Cook until the cheese is melted, for about 3 minutes.


Nutrition Facts
Potato Gnocchi Recipe with Prosciutto and Kale
Amount Per Serving
Calories 227
* Percent Daily Values are based on a 2000 calorie diet.
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